Oatmeal Congee

Originally posted on 11/18/18, Updated 03/14/23 with new images and improved recipe.

The first time I tasted congee was while we were transiting through Hong Kong airport. My daughter was sick and couldn’t keep anything down, congee was the only food in the airport that seemed mild enough to give her without making her condition worse (no toppings of course).

Congee is basically a simple soft overcooked rice in stock and a little salt n pepper. Then garnished with delicious toppings to add tons of flavors. Without the garnishes it can be pretty bland and boring. For a sick child I thought it was something comforting and easy to digest without making her condition worse. I was dreading being on a 11 hour flight with a sick child throwing up. Fortunately the congee stayed down and she started to feel better on the flight back to the U.S.

Since then congee has been our rotation, I love to eat this porridge on chilly mornings or as a midday meal specially in the winter months. Everytime time I’m traveling in Asia this is my favorite breakfast because it’s made so well out there. I recognize most places in Asia make it with pork broth so I’m always careful while ordering.

I make this recipe with oats for a wholesome healthier option. I find the oat version just as creamy, savory as the traditional rice version. It has a nice toothsome texture while still having the soothing comforting effects of eating congee + the health benefits of oats.

Ingredients

• Chicken: Normally, I prefer chicken thighs over breast because of it’s flavor and texture. But chicken breast works well in this recipe. We are going to poach the chicken pieces in the hot congee so the chances of it drying out is very little, keeping it tender and juicy. For vegetarian/ vegan swap tofu and veggie broth instead. Most times I make it plant based and its just as delicious.
• Chicken Broth: Since chicken congee is made with very few ingredients, it’s important to use good quality ingredients specially the broth as this is the foundation. I recommend something thats low sodium, organic with minimum additives. Homemade is the best if you have some on hand or stock up in the freezer. I like low sodium, organic Wholefoods or Trader Joes own brand.
• Oats: Traditionally short grain rice is used, but were making congee with oats. I like quick cooking oats old fashion for the convenience and time it takes to cook it to a soft creamy texture. I love Bobs Mill organic GF old fashioned Oats or the Wholefoods brand.
• Aromatics: I love Chinese classics like fresh green onion and ginger. This will give the congee a subtle flavor that is common in Chinese cooking. I also love to bump up the flavor and nutrients with a few veggies like shiitake mushrooms and spinach.
• Toppings: Goes without saying chili crisp, sesame oil, sesame seeds will take your congee to the next level, highly recommend it but they’re optional.